Lupin Free Sugo di Pomodoro
Few sauces are as deeply satisfying as a slow-simmered tomato sugo, and this one is the kind of recipe you'll come back to again and again. San Marzano tomatoes get crushed by hand, coaxed with garlic and red pepper flakes in good olive oil, and left to bubble low and slow until the color shifts from bright red to a rich, brick-hued depth that tells you it's ready. A handful of torn fresh basil and an optional knob of butter at the finish round everything out beautifully. For anyone navigating lupin sensitivities, this sauce is a genuine relief — every ingredient here is straightforward and naturally free of the legume flour that sometimes sneaks into jarred sauces and pasta products. There's no thickener, no filler, just honest pantry staples doing exactly what they're supposed to do. Spoon it over your favorite safe pasta, use it as a pizza base, or dip crusty bread straight into the pan — it's endlessly versatile and completely unfussy.
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Learn more →Ingredients
4 servings
- 3 tbsp extra-virgin olive oil
- 4 cloves garlic, thinly sliced
- ¼ tsp red pepper flakes
- 1 can (28 oz) whole peeled san marzano tomatoes
- ½ tsp sugar
- ¾ tsp kosher salt, plus more to taste
- 6 fresh basil leaves
- 1 tbsp unsalted butter (optional)
Instructions
- 1
Pour the tomatoes and their juices into a large bowl and crush them by hand, squeezing each tomato until broken into rough, uneven pieces. Set aside.
- 2
Warm the olive oil in a large saucepan over medium-low heat until it shimmers. Add the garlic and red pepper flakes and cook, stirring occasionally, until the garlic is pale golden and fragrant, about 3–4 minutes. Watch closely — the garlic can color quickly.
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